Morante N., Ceballos H., Sanchez T., Rolland-Sabaté A., Calle F., Hershey C., Gibert O., Dufour D.
2016
Waxy cassava starch (WS) from a spontaneous mutation offer enough advantages to encourage the development of commercial varieties. However, breeding work is limited because only one source of WS was available. This article reports the discovery of five new sources of WS which were compared with commercial (CC) and high amylose (HA) cassava starches (19.9 and 30.2% amylose, respectively). Waxy ...
Composition des produits alimentaires; Physiologie et biochimie végétales; Génétique et amélioration des plantes
2016
Waxy cassava starch (WS) from a spontaneous mutation offer enough advantages to encourage the development of commercial varieties. However, breeding work is limited because only one source of WS was available. This article reports the discovery of five new sources of WS which were compared with commercial (CC) and high amylose (HA) cassava starches (19.9 and 30.2% amylose, respectively). Waxy ...
Composition des produits alimentaires; Physiologie et biochimie végétales; Génétique et amélioration des plantes